My son loves my sweet potato soup. I feel as if I just won ten James Beard Awards from this tiny critic who would always rather be eating yogurt. He looked at the spoon tentatively before the first bite. I could practically see the thought bubble pop up beside his head. “This is orange?! No thank you, Mama.” I persisted and he opened his mouth. He slurped, nodded, and opened his mouth right back up again. We did it again. And again. I couldn’t help but kiss his round cheeks in between each bite. He was eating my food. He liked it. And it was good for him.
In my acceptance speeches, I will have to thank these sweet potato cinnamon buns. While working on the recipe, I had roasted so many extra potatoes that I had to find another use for them. Like my baby, I love sweet potatoes in all forms, but I’m especially fond of adding them to sweet breads. They add flavor and give them a pillow-soft texture. Swirled with cinnamon and topped with luscious cream cheese glaze, these guys made for a lovely indulgence after such a nutritious lunch.
Reprinted with permission from THE JOYS OF BAKING © 2019 by Samantha Seneviratne, Running Press. —Samantha Seneviratne